I just brewed my first batch of the Caribou Slobber three days ago. I placed the primary fermenter in my basement where it’s roughly 65 degrees. Within 12 hours I noticed bubbles in the airlock. I’m on day three now and the bubbles happen every 60 - 90 seconds and the krausen has mostly subsided. Since this is my first time brewing I have a few questions regarding what I’m seeing during fermentation.
1. Is it normal for the krausen to subside so quickly?
2. The recipe calls for a 1-2 week primary fermentation. Since the krausen has subsided so quickly, should I leave it for 1 or 2 weeks? Is there any harm if I leave it the full 2 weeks?